Gambas Al Ajillo Recipe

Name: Gambas Al Ajillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup butter; ½ cup extra virgin olive oil; 4 tablespoons chopped garlic (24 cloves); 2 white onions, chopped; 2 lbs medium shrimp, peeled and deveined; 1 teaspoon spanish paprika; 3 long sweet dried chilies, sliced; 4 bay leaves (laurel); 1 teaspoon brandy (X.O.); salt and black pepper, to taste; ½ cup chopped parsley

Servings: persons

¾ cup butter
½ cup extra virgin olive oil
4 tablespoons chopped garlic (24 cloves)
2 white onions, chopped
2 lbs medium shrimp, peeled and deveined
1 teaspoon spanish paprika
3 long sweet dried chilies, sliced
4 bay leaves (laurel)
1 teaspoon brandy (X.O.)
salt and black pepper, to taste
½ cup chopped parsley

1
Heat the olive oil with butter in a saute pan over high heat.
2
Add the garlic and onions, and cook until the garlic is light brown.
3
Add the sliced chili, paprika, laurel leaves and shrimp, and add salt and pepper to taste.
4
Cook over high heat for 10 seconds.
5
Add the brandy, and cook for 10 more seconds or until the shrimp are fully pink.
6
Remove from heat, and pour into a cazuela (a ceramic tapas serving dish, about 6 inches in diameter), garnish with the parsley and serve.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¾ cup butter, ½ cup extra virgin olive oil, 4 tablespoons chopped garlic (24 cloves), 2 white onions, chopped, and more.

Yes, Gambas Al Ajillo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gambas Al Ajillo

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